Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Heat the oven to 425°F. Peel and seed 1 small butternut squash, about 1½ pounds whole, and cut 1 pound of the flesh into ¾-inch cubes.

2. 2.

   Toss the squash on a large rimmed baking sheet with:

   • 1 tablespoon olive oil
   • 1 teaspoon ground cumin
   • ¼ teaspoon ground cinnamon
   • ¾ teaspoon fine sea salt

   Spread in a single layer. Roast for 25–30 minutes, turning after 15 minutes, until tender with browned edges.

3. 3.

   Meanwhile, rinse ½ cup dry quinoa in a fine-mesh strainer. Put it in a small saucepan with 1 cup water and ¼ teaspoon fine sea salt. Bring to a boil, cover and reduce to a gentle simmer. Cook for 15 minutes, then remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork.

4. 4.

   Remove the tough stems from 4 ounces kale and thinly slice the leaves. Mince 2 garlic cloves. Finely grate enough ginger root to measure 2 teaspoons. Zest 1 lemon, keeping the zest, then cut the lemon in half.

5. 5.

   Cut 12 ounces chicken breasts horizontally as needed into two evenly thick cutlets, about ½ inch thick. Season both sides with ¾ teaspoon fine sea salt. In a small bowl, combine the following into a spice paste:

   • 2 teaspoons olive oil
   • 1 teaspoon ground cumin
   • 1 teaspoon sweet paprika
   • 2 teaspoons finely grated ginger
   • ¼ teaspoon ground black pepper

   Rub the spice paste over the chicken.

6. 6.

   Heat a large nonstick skillet over medium heat. Add the seasoned chicken and cook for 4–6 minutes per side, until the thickest part reaches 165°F, reducing the heat if the spices darken too quickly. Transfer to a clean plate and rest for 5 minutes before slicing.

7. 7.

   In the same skillet over medium heat, add 1 teaspoon olive oil and the minced garlic. Stir for 30 seconds. Add the prepared kale, ⅛ teaspoon fine sea salt and 2 tablespoons water. Cook for 3–4 minutes, stirring, until tender and bright green. Stir in the reserved lemon zest and squeeze one lemon half over the kale.

8. 8.

   Divide the quinoa between two bowls. Arrange the roasted squash, lemony kale and sliced chicken over the top, adding any chicken resting juices. Cut the second lemon half into wedges and serve alongside.

Want more detail? See the temperature guide.